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Crispy Gnocchi with Asparagus and Lemon Ricotta Recipe

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4.4 from 9 reviews

This Crispy Gnocchi with Asparagus and Lemon Ricotta recipe offers a delightful combination of golden, pan-fried gnocchi paired with fresh, vibrant asparagus and a creamy, tangy lemon ricotta topping. Ready in just 20 minutes, it's perfect for a quick, elegant meal that balances textures and bright flavors.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Gnocchi and Vegetables

  • 1 pound gnocchi
  • 2 tbsp unsalted butter
  • 4 ounces asparagus, trimmed and cut into pieces

Lemon Ricotta Sauce

  • 1/2 cup whole milk ricotta
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp honey
  • 1/8 tsp dried thyme
  • Salt, to taste

Instructions

  1. Cook the Gnocchi: Prepare the gnocchi according to the package directions, typically boiling them until they float to the surface. Once cooked, drain the gnocchi and keep them in the warm pot to dry fully, which helps to achieve a better crisp when frying.
  2. Make the Lemon Ricotta: While the gnocchi cooks, place ricotta, lemon zest, lemon juice, honey, and dried thyme in a food processor. Pulse in 10-second intervals until the mixture is smooth and whipped, creating a light, creamy topping.
  3. Sauté the Asparagus: Heat a large skillet over medium heat and melt the butter. Add the asparagus pieces and cook for 1-2 minutes until they turn bright green and are just tender.
  4. Pan-Fry the Gnocchi: Increase the skillet heat to medium-high and add the drained gnocchi to the skillet with the asparagus and butter. Toss to coat evenly, then spread the gnocchi in a single layer. Cook undisturbed for 1.5-2 minutes until the bottom is golden and crispy.
  5. Flip and Crisp: Stir the gnocchi gently to flip the pieces and again arrange them into a single layer. Cook for another 1-2 minutes without stirring to crisp the other side. This double-sided cooking ensures maximum crunchiness.
  6. Serve: Remove the skillet from the heat immediately and plate the crispy gnocchi and asparagus. Top each serving with a generous dollop of the lemon ricotta mixture and season with salt to taste.

Notes

  • Use whole milk ricotta for a creamier texture; part-skim ricotta will be less rich.
  • Allowing gnocchi to dry before frying helps maximize crispiness.
  • Be careful not to overcrowd the skillet to ensure even browning.
  • The lemon ricotta can be prepared ahead and refrigerated for up to 2 days.
  • Fresh asparagus is best, but frozen can be used if thawed and patted dry.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/crispy-gnocchi-with-asparagus-and-lemon-ricotta-recipe/